Who puts grilled pineapple, edamame & gorgonzola on a salad? This girl. Oh, and there were blackberries and pancetta on top of this monster too. Basically this is everything that was in my fridge one afternoon. I’m pretty sure there was also some asparagus in there and if I’d had the patience I would have blanched it and thrown it in the mix too.
Today’s blog post is really just a PSA to start mixing up your salads. For those of you who can survive on grilled chicken over lettuce and tomato, more power to ya. It takes quite a mix of ingredients to get me excited about a salad, which is bad cause I’m trying to incorporate more into my day to day. I was pumped about this one though.
Fruity Smorgasbord Saladbaby spinach fresh torn basil 7-8 blackberries a few slices grilled pineapple 2 slices roughly torn pancetta about 1/4 cup fresh or thawed edamame some blue cheese (Gorgonzola to be exact) crumbles
To dress the saladToasted Almond Oil White Balsamic Vinegar Fresh cracked black pepper
Starting with the spinach and basil, layer everything else on the plate and finish with a drizzle of oil and vinegar and a crack of pepper. I’ll keep my fingers crossed that your oil spout doesn’t fall off and douse your salad in too much. (#personalexperience)